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Seared salmon cutlets with lemon salad and watercress

Lynne Mullins

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Seared salmon cutlets with lemon salad and watercress
Seared salmon cutlets with lemon salad and watercressQuentin Jones

Fast and delicious.

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Ingredients

  • 1 tbsp sugar

  • 1 large red chilli (deseeded and finely sliced)

  • 1/2 cup mint leaves (torn)

  • salt and pepper

  • 4 salmon cutlets (about 200g each)

  • olive oil.

  • 4 cups watercress sprigs

  • 2 tbsp olive oil in a bowl

Method

  1. Peel 3 large lemons. Remove pith and membrane from segments. Cut segments in half and combine with 1 tbsp sugar, 1 large red chilli, (deseeded and finely sliced), 1/2 cup mint leaves (torn), salt and pepper.

    Place a non-stick frying pan over high heat.

    Brush 4 salmon cutlets (about 200g each) with 2 tbsp olive oil. Sear for 2-3 minutes each side or until cooked as desired.

    Toss 4 cups watercress sprigs and 2 tbsp olive oil in a bowl.

    To serve 

    Divide watercress between plates and top with salmon and lemon salad.

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